Name: Ratatouille
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Ingredients: 2 zucchini; 2 eggplants; 1 tomato; 1 tsp black pepper; 1 tsp salt; 1/2 cup olive oil; For the tomato sauce:2 tomatoes; 2 tbsp olive oil; 1/2 onion; 3 sprigs of thyme; 1 capia pepper; 1 tsp salt; 2 tsp granulated sugar; 2 cloves of garlic; 1/2 tsp black pepper; For the top:2 sprigs of fresh thyme; 3 tbsp olive oil

First prepared in Marseille, ratatouille is one of the flavors that spread from French cuisine to the world. Prepared purely with vegetables, this dish is an indispensable dish for those on a diet and vegetarians. Its name means "to stir up" in French. It is prepared by frying, baking, or roasting. Since it contains calcium, phosphorus, magnesium, and vitamins, it is known to reduce the risk of vascular occlusion. It is usually served as a main course. If your ingredients are ready, we can start making the original ratatouille that will make you feel the breeze of French cuisine on your table.

How Many Calories is 1 Serving of Ratatouille?

One serving of ratatouille has approximately 30 calories. You can add this recipe, which is rich in vitamins and minerals, to your diet list.

Ratatouille

Ingredients

2 zucchini
2 eggplants
1 tomato
1 tsp black pepper
1 tsp salt
1/2 cup olive oil

For the tomato sauce:

2 tomatoes
2 tbsp olive oil
1/2 onion
3 sprigs of thyme
1 capia pepper
1 tsp salt
2 tsp granulated sugar
2 cloves of garlic
1/2 tsp black pepper

For the top:

2 sprigs of fresh thyme
3 tbsp olive oil

Ratatouille

Instructions Hide Photos

Place the capia pepper on the stove and roast it. Place the roasted pepper on a plate and cover with cling film.
For the sauce, put the tomatoes in a food processor and puree them. Peel the roasted capia peppers, add them to the food processor, and blend.
Put the finely chopped onion in a skillet with olive oil and start roasting over low heat. Meanwhile, you can continue roasting by adding garlic.
Add the tomato sauce to the softened onions. Add fresh thyme, salt, sugar, and black pepper, and cook over low heat for 10–15 minutes.
Remove the thyme from the sauce that starts to thicken, place it in a heat-resistant dish, and spread it on the bottom.
For the vegetables, slice the eggplants into thin circles and soak them in salted water for 15 minutes. Then drain the water.
Cut the zucchini and tomatoes into circles. Place the chopped vegetables in the bowl with the sauce, in order.
Add olive oil, salt, and spices.
Place fresh thyme leaves on top. Cover the dish with aluminum foil, and make holes with a knife.
Bake in a preheated 190-degree oven for about 20 minutes.
After 20 minutes, remove the foil and bake for another 30 minutes at the same temperature. When the top is lightly golden brown, you can take it to a serving plate. Enjoy your meal.

Expert Tips

To enhance the flavor of the tomatoes and garlic, roast them before starting the recipe.
Cook the vegetables over low heat. In this way, you can keep them fresher.
You can also add your favorite vegetables, such as potatoes or broccoli.
While the vegetables are cooking, stir occasionally with a wooden spoon. You can use a wooden toothpick to check whether they are cooked or not.
You can also choose to roast them in the oven instead of the stove.

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